Caprese Panzanella

• 2 cups bread cubes, bite size
• (it's best to use a heartier rustic loaf, or else stale bread you want to use up! That's what the Italians do, anyway. :) )
• 2-3 tbsp Olive Oil
• 2-3 large heirloom or Roma tomatoes, diced
• 8 oz. fresh mozzarella, diced
• 4-6 tbsp chopped basil
• Salt, pepper, olive oil, balsamic vinegar to taste
• OPTIONAL (but great to add if available):
• 1/2 avocado and/or cucumber

1. Sautee bread cubes in a large skillet (preferably cast-iron) over med-low heat with 2-3 tbsp olive oil until golden brown, about 7-10 minutes.
2. Toss tomatoes, mozzarella, basil, and sauteed bread cubes in a large salad bowl and drizzle with olive oil and balsamic vinegar.
3. Salt and pepper to taste.
4. Enjoy!

bread cubes, bread, olive oil, heirloom, fresh mozzarella, basil, salt, avocado

Taken from www.epicurious.com/recipes/member/views/caprese-panzanella-50150013 (may not work)